Spicy Southwest Chicken Kabobs

Spicy Southwest Chicken Kabobs

Enjoy a grilled dinner with this chicken and vegetable kabobs made ready in 30 minutes. Perfect if you love Southwest cuisine.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

6

servings

1
tablespoon garlic pepper
2
tablespoons olive or vegetable oil
4
small ears fresh corn, husks removed
1 1/2
pounds boneless, skinless chicken breasts, cut into 1-inch cubes
2
medium yellow or red bell peppers, cut into 1 1/2-inch pieces
3/4
cup ranch dressing
1
canned chipotle chili in adobo sauce, chopped
  1. Heat coals or gas grill for direct heat. Mix garlic pepper and oil. Cut each ear of corn into 3 pieces. Thread chicken, corn and bell peppers alternately on each of six 10- to 12-inch metal skewers, leaving space between each piece. Brush kabobs with oil mixture.
  2. Cover and grill kabobs 4 to 5 inches from medium heat 15 to 20 minutes, turning 2 or 3 times, until chicken is no longer pink in center.
  3. Mix dressing and chili. Serve with kabobs.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
The ranch dressing mixture makes a great-tasting dip for vegetables.
Do-Ahead
For quick and easy grilling, cut the chicken and vegetables the night before. Store in plastic food-storage bags in the refrigerator.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 390
    • (Calories from Fat 205),
  • Total Fat 23g
    • (Saturated Fat 3g,),
  • Cholesterol 80mg;
  • Sodium 400mg;
  • Total Carbohydrate 20g
    • (Dietary Fiber 2g,
  • Protein 28g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Vegetable;
    • 3 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.